InCider
Swap Whore
- Joined
- 14/5/06
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Baker ey?
Bet you made alot of dough.
Not even points for trying on that one Bugman <_<
He's just trying to get a rise out of him...
Baker ey?
Bet you made alot of dough.
Not even points for trying on that one Bugman <_<
He's just trying to get a rise out of him...
Baker ey?
Bet you made alot of dough.
Why Rehydrate And Pitch Dry Yeast Warm?
For dried yeats, like Mark, I advise my customers to pitch dry.
I've tried all different ways, but for the record this is how I now do mine, which is on average twice a week, so plenty of practical experience/results.
...
If your hygiene is up to scratch, then rehydrating will definately give you a more viable yeast, but I have really found it unecessary.
The moral of the story is: Buy your yeast from Ross .
But you're pitching Ross-sized yeast packs, right? Many brewers are pitching regular packets.
There is only 0.5 gm difference between craftbrewer and safale yeast packets, not really enough to make a difference. But I do prefer craftbrewer yeast since I know how it is packaged/stored and not just in a purged satchel.
We all try and not shock our yeast by dramatic temperature changes, but the standard hydration notes say 35 deg C.
If you do rehydrate, then Palmer (and I'm sure other texts) recommends doing so at 35 to 40 deg, with no real explanation why. You would then pitch into say 20 deg wort. Would this shock the yeast? And to what extent? Maybe it's negligible.
Step 2.
* After 15 minutes stir until all yeast is suspended
* Leave undisturbed for another 5 minutes.
* Adjust temperature of solution to that of the wort in 10C (18F) steps, by adding small amounts
of wort at 5 minutes intervals and mixing gently (ATTEMPERATION)
PP, it is time to read the most recent thread on note taking. No more blaming the yeast for poor results when you have used the same sample for umpteen brews.
They also suggest not using slurry beyond 6-7 generations/brews as the risk of infection and mutation is too high.
Palmer suggests rehydrating dry yeast in a cup of water at 35 to 40 degrees, and pitching after half an hour. Lets say the yeast solution cools further to around 30 degrees in that half hour. Is there no issue with shocking or stunning the yeast when you pitch it to a cooler wort, say 20 degrees, like there is if you had've made and pitched a liquid yeast starter at warmer temperatures than the wort?
No one else is going to say it but Palmer's advice above, if quoted accurately, at best it is risky and certainly not detailed enough to make it correct. It may have some merit though I seriously doubt it. I have never ever seen anyone suggesting dealing with yeast at 40 degrees????
I truly doubt that Palmer would suggest a temp anywere near 40 degrees.
Has anyone checked this quote?
Re-hydrating Dry Yeast
1. Put 1 cup of warm (95-105F, 35-40C) boiled water into a sanitized jar and stir in the yeast. Cover with Saran Wrap and wait 15 minutes.
2. "Proof" the yeast by adding one teaspoon of extract or sugar that has been boiled in a small amount of water. Allow the sugar solution to cool before adding it to the jar.
3. Cover and place in a warm area out of direct sunlight.
4. After 30 minutes or so the yeast should be visibly churning and/or foaming, and is ready to pitch.
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